Cherries bring body and extra sweetness to this jam. It has been my "go to" jam for over a decade.
Makes six 250ml jars.
1 kg strawberries, cleaned, hulled and halved
i kg cherries, cleaned, pitted and chopped
625 gr sugar
125 ml lemon juice
In a large non-reactive bowl, gently toss together the strawberries, cherries and sugar. Cover and let stand at room temperature for about two hours.
Transfer the fruit mixture to a large saucepan and add the lemon juice. Bring to a boil over medium- high heat, then cook over medium heat for about 20 minutes, stirring frequently. Remove from the heat.
Use 1 tsp jam and a chilled plate to test for readiness.
Ladle the hot jam into jars, leaving 1/4 inch headspace. Wipe the rims and place the lids on the jars.
Process for ten minutes in a steamer canner (or boiling water bath). Let the jars sit in the canner for approximately 10 minutes, then set aside for 24 hours. Label and store in a cool, dark space for up to a year.